Egg Rolls
Yield
4 servingsPrep
15 minCook
30 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
egg roll skins
|
* |
| 1 | each |
eggs
beaten |
|
| 1 | cup |
pork
roasted, diced |
*
|
| ½ | cup |
shrimp
cooked, diced |
*
|
| ¼ | cup |
water chestnuts
|
*
|
| ¼ | cup |
bamboo shoots
shredded, canned |
|
| 2 | cups |
mung bean sprouts
fresh, chopped |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 4 | each |
mushrooms
fresh, chopped |
|
| ½ | teaspoon |
sugar
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
egg roll skins
|
* |
| 1 | each |
eggs
beaten |
|
| 237 | ml |
pork
roasted, diced |
*
|
| 118 | ml |
shrimp
cooked, diced |
*
|
| 59 | ml |
water chestnuts
|
*
|
| 59 | ml |
bamboo shoots
shredded, canned |
|
| 473 | ml |
mung bean sprouts
fresh, chopped |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 4 | each |
mushrooms
fresh, chopped |
|
| 2.5 | ml |
sugar
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sesame oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat the seseme oil in a large skillet.
Quickly cook the bean sprouts over high heat stirring constantly.
Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes.
Add meat, shrimp, green onion, salt and pepper, soy sauce, sugar Remove from heat and set aside to cool.
Place 2 tablespoons of the mixture in center of egg roll skin.
Take the two opposite ends and fold in.
Moisten other 2 edges with beaten egg.
Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet.
Fry the egg rolls until golden brown turning every so often to get an even browning.
Remove from oil and place on absorbent paper to drain and serve very hot.
